| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
lb |
HAM SECTIONED CURED |
| 5 3/16 |
lb |
CHEESE AMER/SLICE |
| 8 1/2 |
|
Dozen EGGS SHELL |
| 100 |
|
BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE
1. SLICE HAM INTO 1 OZ SLICES. GRILL UNTIL LIGHTLY BROWNED.
2. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK
YOLK;
PLACE 1 SLICE HOT HAM ON TOP OF EGG.
3. PLACE 1 SLICE CHEESE ON TOP OF HAM. CONTINUE TO COOK UNTIL CHEESE
MELTS.
4. SERVE HOT ON SPLIT BUNS.
NOTE: 1. IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.
THAW HAM.
NOTE: 2. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED
MAY BE TOASTED.
NOTE: 3. IN STEP 4, BUNS MAY BE TOASTED.
Recipe Number: N03700
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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